Chilaquiles Casserole

Chilaquiles Casserole

161 Reviews

From: EatingWell Magazine, June/July 2006

Our version of this enchilada-style chilaquiles casserole is packed with nutritious beans and vegetables. Canned prepared enchilada sauce has great flavor and keeps the prep time quick. It can vary in heat level so find one that suits your taste. If you want to eliminate the heat altogether, try a green enchilada sauce (which is often milder than red) or substitute two 8-ounce cans of plain tomato sauce.

Preparation

Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until starting to brown, about 5 minutes. Stir in zucchini, beans, tomatoes, corn, cumin and salt and cook, stirring occasionally, until the vegetables are heated through, about 3 minutes.

Scatter half the tortilla pieces in the pan. Top with half the vegetable mixture, half the enchilada sauce and half the cheese. Repeat with one more layer of tortillas, vegetables, sauce and cheese. Cover with foil.

Bake the casserole for 15 minutes. Remove the foil and continue baking until the casserole is bubbling around the edges and the cheese is melted, about 10 minutes more.

Make Ahead Tip: Prepare through Step 3 and refrigerate for up to 1 day.

Reviews 161

Even my finicky 8 year old liked this. My one year old (who will eat anything that doesn't eat her and tries to eat some things that will, so her opinion probably doesn't matter much here) couldn't get enough. It helps that black beans are her favorite food. We've been trying to eat healthier and have more vegetarian meals in my family lately. No one missed the meat in this. If you did want to add meat, I think some shredded chicken or shredded pork (like maybe some leftover roast) would be fabulous in this. I used the green enchilada sauce, since that's all they had at Aldi, and I used some Adobo seasoning from Goya in addition to the cumin. If you have a little cilantro, that would really be good on this. Mine did come out a bit soupy, but I also used way too much enchilada sauce (I got a 28 oz can and used the whole thing, only looking at what the recipe actually called for after it was already in there) If you wanted to go vegan, it would probably still be really good with no cheese.

Made mine VEGAN!
I make this often when I'm craving a warm, hearty casserole. I make mine vegan by switching the cheese to Daiya vegan cheese and I don't use that much. Instead of enchilada sauce, I use 1 8oz can of tomato sauce plus 1 8oz can of El Pato salsa. So good.
Pros: Quick and easy
Cons: none

July 18, 2014

By: EatingWell User

Have made this several times and it is always delicious and filling. I don't use onion, so I add an extra can of black beans and I sometimes add some chili powder. Otherwise I make exactly as the recipe states.

April 15, 2014

By: EatingWell User

An easy full meal
We left out the zucchini squash it is too watery and tasteless. Rather than the canned tomatoes we used about 8 chopped roma tomatoes and we used leeks rather than onions. We used Lentils and left out the beans. I only had Swiss Cheese so it was used and tasted great. We used the whole wheat tortillas and crumbled Frito's on top of the cheese topping. Easy.
We added Tuna for the protein and they were really good.
just like the ones you get in Mexico City. We also used a lot of parsley on the top for great color.
Served with alot of quac.
Pros: EASY
Cons: Non

April 15, 2014

By: EatingWell User

Don't know a Chiliquilly from a tortilla but great
Never heard of this type of food until now. Thought I would give it a whirl. Made the baisic recipe but added
ground sirlon for the meat. We don't like beans so left them out. Used the frozen corn and lima bean mix to be authentic. I used Velveta Cheese everyone loves it. We tried the sauces and used the red and had the green on the side. I made some nice Angel Hair pasta for the side dish which was very good with the sauces and velveta.
As a California native it tasted very authentic to us. We also had a very nice Anti-Pasto with it rather than a salad.
We all loved it.
Pros: Fast to put together. Healthy and guests loved it
Cons: Hard to find the tortilas

September 02, 2013

By: EatingWell User

19 0z Enchilada Sauce too much!
I've made this many times, but I never used 19oz can of enchilada sauce because it wasn't available. I had that size this time, and it was a huge mistake! The casserole was much too soupy. The smaller sized can of sauce seems sufficient.
It is a great casserole! Delicious for breakfast with an egg on top. I think adding cilantro would be nice!
Pros: Easy
Cons: As written, too soupy

August 25, 2013

By: EatingWell User

Family favorite
My family loves this recipe. I've made it for family dinners and for large parties several times and it's always been a big hit. It's easy to make, can be assembled the day before, and it's delicious. I've even tried omitting the cheese for a vegan version, and it was just as good.
Pros: Easy, can be made ahead

July 31, 2013

By: EatingWell User

Family favorite
This is a go to recipe in our house - we love it! I have made it exactly as described and it is good, but my favorite thing about this recipe is that it is perfect for cleaning out the fridge - pretty much anything can go in here and it will taste great. Case in point, tonight I had some mushrooms and spinach I needed to cook, so I threw them in with all the usual suspects and it was lovely. It is basically impossible to screw this one up.
Pros: Easy, versatile, good reheated